Peel and chop the onions and cook them in olive oil until glassy
Chop the celeriac and add to the onions, cook shortly
Peel and chop the onions and add them to the onions and celeriac
Add the veggie water and more water until you reach 600-700 ml, also add the veggies stock
Let simmer for 20 minutes with closed lit
Add the oat cream and puree the soup
Season to taste with salt, fresh thyme, nutmeg and pepper
Add the cooked veggies so they can heat top a bit, or just add them to the plate
Garnish with fresh thyme, pepper and oat cream